Wash the brown rice thoroughly in cold water then drain and transfer to the bottom of the steamer. Add cold water at a ratio of 2:1 water to rice.

Thinly slice the chilli, ginger and spring onions.

Pop the top of the steamer on the base. Put the chicken breasts in the top of the steamer then season them generously with sea salt. Scatter over the chilli, ginger and spring onions.

Cover with a lid and set the steamer over a medium heat. Once the water is boiling, reduce the heat to low-medium and steam for 20 mins until the chicken is cooked through.

Meanwhile, make the peanut sesame dressing. Into a bowl, add the tahini, soy sauce, sesame oil, rice vinegar, toasted sesame seeds, salted peanuts and the juice of the lemon. Mix to combine. Slowly mix in enough warm water to achieve a creamy drizzling consistency.

Transfer the cooked chicken to a plate. Cover the steamer with a lid again and leave over a medium heat for another 3 mins to finish cooking the brown rice.

Finely chop the coriander. Slice up the chicken breast.

Once the rice is cooked, season it generously with sea salt and fluff it with a fork.

To serve, divide the warm rice between bowls and top with the sliced chicken breast and the chilli, ginger and spring onions. Drizzle over the peanut sesame dressing and scatter over the sesame seeds, fresh coriander and an extra drizzle of soy sauce.